Ingredients?

85 grams of low-gluten flour

5 eggs

50 grams of water

Salad 50 grams of oil

1 gram of salt

70 grams of fine sugar

Adequate amount of coloring material

500 grams of light cream

50 grams of fine granulated sugar

How to make rainbow cake?

Separate the egg yolk and protein, and start the oven to preheat at the same time.

Put the egg yolks, 20 grams of caster sugar, oil, water and salt into the same deep dish and beat until combined.

Sift in the low-gluten flour and mix until there are no particles.

Divide the egg yolk batter into 5 equal portions, each portion is about 60 grams of batter, add a little coloring to each portion, and mix well.

Add 50 grams of fine sugar to the egg whites in three batches and beat until wet to dry foam.

Divide the egg whites equally into 5 bowls of batter. Each portion is about 40 grams of egg white. Cut and mix into smooth colored cake batter.

Brush a layer of baking oil on the bottom of the mold, then pour in the cake batter and shake to create large bubbles.

Put in the middle rack of the oven, heat up and down to 175 degrees for 15 minutes, then turn the heat to 200 degrees and bake for 5 minutes to brown. After taking it out of the oven, turn it upside down to cool, then unmold.

Add 50g of light cream to 50g of caster sugar and beat until stiff peaks form. Then layer the cake body with a layer of whipped cream and cover it. The color of the cake body is red, orange, yellow, green and blue from top to bottom.

Spread light cream on the entire cake body.

Divide the remaining whipped cream into 6 parts, leaving more of the white part. Add coloring to the remaining 5 parts and put them into a piping bag.

Cut a small hole in each piping bag, and then squeeze out thin lines to form a rainbow.

Cut the hole of the piping bag larger, pipe small rainbow dots on the base of the cake to decorate and draw clouds with white.

Finally, draw the wild geese with chocolate and decorate with colored sugar.

When you cut the cake, there is another bright rainbow inside.

Tips

1. Weigh the weight of the egg-beating basin before operation. After the batter is made, weigh the total weight, and then subtract the weight of the egg-beating basin. Net weight of batter. Divide the net weight by 5 to get the weight of each portion of batter. This way, it will be more evenly divided. The same goes for protein paste.

2. Tips for stable cake batter: Use medium speed when beating egg whites, and quickly and lightly when mixing egg yolk batter without making circles.